Rumaki Recipe: Bacon-Wrapped Water Chestnuts
Rumaki is a mid century modern appetizer recipe featuring bacon-wrapped water chestnuts. These are great to put out at a party or festive gathering because they get people talking — mostly because they want to know what it is. Then, once they take a bite, they want to know if you have more in the kitchen because they’re loading up their plate.
Rumaki Recipe: Bacon-Wrapped Water Chestnuts
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I’ve been a fan of water chestnuts ever since my parents introduced me to Chinese food. That and baby corn were always my favorite. Now I love bok choy, too, but I’m getting off topic. In Chinese dishes, water chestnuts are typically sliced thin and stir fried. In rumaki, you’re working with whole water chestnuts.
In case you’re not familiar with them, water chestnuts are a low-calorie, low-fat and a low-carbohydrate vegetable. They have a nice crunch and bite, almost like celery but without the strings. And they have good flavor.
Fresh water chestnuts are best for making rumaki as canned water chestnuts can lack flavor and the firm texture you’re looking for. If you have a local Chinese or Asian supermarket, I would check there first for the fresh kind. If you can’t find fresh, look for canned whole water chestnuts — not sliced — in the supermarket aisle where you’re likely to find ramen or soy sauce.
Bacon-wrapped water chestnuts are a tasty little appetizer, reminiscent of the classic Rumaki, minus the chicken livers and brown sugar. This was the appetizer in the 1950s and 1960s at places like Trader Vics — you know, the place Warren Zevon sings about in the song “Werewolves of London.” In this version, honey provides a touch of sweetness while a spicy mustard dip adds some heat. It’s not the lowest carb appetizer I’ve ever made. However, together, it is a winning combination that will soon become a new family favorite.
Ingredients
- 8 pieces bacon
- 1/3 cup gluten-free soy sauce
- 3 tablespoons honey
- 16 ounces water chestnuts rinsed and drained
- 3/4 cup Greek yogurt
- 2 1/2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 teaspoon cayenne pepper
- 2 tablespoons parsley roughly chopped
- Sea salt and black pepper to taste
- Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
- Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
- Preheat the oven to 400 F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
- Drain water chestnuts but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on the metal rack on the baking sheet. Repeat with remaining water chestnuts. Add to baking sheet.
- Brush each bacon-wrapped water chestnut with reserved marinade on all sides. Place baking sheet in preheated oven for 20 minutes, then remove from oven and brush bacon-wrapped water chestnuts with more marinade before returning to oven for another 10-15 minutes.
- While the water chestnuts are roasting, make the spicy mustard dipping sauce by combining Greek yogurt, Dijon mustard, hot sauce, cayenne pepper and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.
- When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!
Rumaki Recipe: Bacon-Wrapped Water Chestnuts
Ingredients
- 8 pieces bacon
- 1/3 cup gluten-free soy sauce
- 3 tablespoons honey
- 16 ounces water chestnuts rinsed and drained
- 3/4 cup Greek yogurt
- 2 1/2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 teaspoon cayenne pepper
- 2 tablespoons parsley roughly chopped
- Sea salt and black pepper to taste
Instructions
- Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
- Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
- Preheat oven to 400 F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
- Drain water chestnuts but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack. Repeat with remaining water chestnuts. Add to baking sheet.
- Brush each bacon-wrapped water chestnut with reserved marinade on all sides. Place baking sheet in preheated oven for 20 minutes, then remove from oven and brush bacon-wrapped water chestnuts with more marinade before returning to oven for another 10-15 minutes.
- While the water chestnuts are roasting, make the spicy mustard dipping sauce by combining Greek yogurt, Dijon mustard, hot sauce, cayenne pepper and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.
- When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!